Study of Wild and Transgenic Potato (Solanum tuberosum L.) Varieties in In Vitro Condition for Salt Stress Tolerance
Study of Wild and Transgenic Potato (Solanum tuberosum L.) Varieties in In Vitro Condition for Salt Stress Tolerance
Kalsoom1, Nasir Shah2, Muhammad Ibrahim3*, Tahira Bibi1, Kazim Ali4 and Zahir Shah2
ABSTRACT
Potato is amongst the important staple starchy food throughout the world but its salt sensitive. A large portion of irrigated land in major countries is affected by salinity or is likely to be salinized in near future. This study assessed the impact of various salt levels on morphology and biochemical attributes of a wild (Sante wild) and two transgenic (Sante 2 event and Sante 8 event) potato varieties in in vitro condition. These varieties were grown on Murashige and Skoog (MS) media subjected to (0, 25, 50, 75 and 100 mM) of Sodium Chloride (NaCl). Potato varieties showed an adverse in vitro growth response to all levels of salt in MS media, while plants of all the tested varieties were dead at concentrations more than 50 mM of NaCl in in vitro condition (75, 100 mM). Variation was observed in the level of tolerance to salinity in these potato varieties. Increasing NaCl (mM) level reduced the overall plant growth, number of shoots, number of nodes and leaves, root and shoot lengths (cm), fresh as well as dry root and shoot weights (g). In contrast, proline, Na+ and K+ (mg g-1 FW) contents increased, while total chlorophyll (mg g-1 FW) content in all the variants reduced in salt stress. Overall, maximum salt tolerance was exhibited by Sante 8 event at (50 mM) in in vitro condition, as compared to other potato varieties. Furthermore, Sante 2 showed slight resistance to salt stress and Sante wild resulted in poor growth which makes it the most salt sensitive variety among tested varieties. Transgenic Sante varieties of potato having gene AtNHX1, showed significantly more resistance than wild variety.
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